Ingredients – this makes a fairly large cake cut amounts for smaller
- 825gm sultanas, raisons, currants mix or all of 1
- 150gm glace cherries chopped
- 200gm mixed peel
- Finely grated rind of 1 lemon
- 290gm plain flour
- 1 tsp mixed spice OR ½ tsp of ginger powder, ½ tsp nutmeg, ½ tsp cinnamon
- 290gm butter / margarine mixed
- 290gm brown sugar
- 1 tbls black treacle or molasses or golden syrup
- 6 large eggs
- 1 – 2 tbls brandy (2 is better!) you can use sherry
Preparation
Line the sides of 20cm x 8cm high tin with several thicknesses of newspaper covered by same size greaseproof baking paper. Then cut a circle in newspaper and greaseproof paper for the bottom of the tin. Preparing the tin takes longer than preparing cake but is important because cake should be cooked slowly at a fairly low heat.
Sieve flour and spices
Mix dried fruit and lemon rind
Cream butter, sugar and treacle, beat in eggs then stir in flour and spices then add dried fruit stir well.
Place mixture into pre-prepared cake tin and cook at 150deg for 3 – 3½ hours. Tip: time will depend on the depth of the cake.
Allow to cool slightly then turn onto a baking wire rack. Cool completely then prick underside all over with thin skewer and pour over the brandy before storing. Christmas cakes can be stored for several months add more brandy if you are storing for 6 months.
See marzipan recipe for next stage
Icing